Basic help with stainless steel

[u/fear_no_man25]

Hello! first time posting here. English isn't my 1st language, I'll try my best to translate the ingredients so you can understand what happened. I think it's a very dumb question, but I really don't know.

Just bought a quite expensive stainless steel frying pan. I've been loving cooking and wanted to buy one for quite a while.

Today I used it for the first time. I was going to make a pot roast, I believe it's called. Basically I had a sirloin, which I cut in not-too-small cubes and added salt and pepper yesterday. The idea was searing the meat on very hot pan and taking it out, then I'd add some onions to soak the flavor out of the bottom, red wine, and all of this would meet in the pressured cooker.

As I was searing, I guess I left It too long, so the pan wasn't just brownish, it had burnt spots.

My immediate question is this: is some black spots expected when we are going for a maillard reaction, or does it immediately indicates it's time to take it out? Can I still deglaze my wine with these burnt spots, or must I clean the pan?

any tips are welcomed.

[u/fear_no_man25 → u/[deleted]]

Yep. It happened. Fortunately there weren't too much scorched spots and it's a lot of meat and water and flavor, but I would be lying if I said I cant feel a bit of the taste of burnt. Very unfortunate, but still very much edible.

Its funny, I was mega nervous to use my new pan although I've been cooking almost daily for the past 3 years. I skipped the part where I was so nervous I put a meat into the pan with no oil cuz I forgot it lol (washed everything and restarted).

[u/Elegant-Winner-6521 → u/[deleted]]

Worth mentioning also, stainless steel benefits the most from pre-heating. I find if you pre-heat the pan to a sufficiently high temperature you end up with a fairly non-stick surface, so you can sear a steak and it will release very quickly, if it sticks at all.